In large bowl, beat together butter and sugar until fluffy.
Beat in honey, vanilla and eggs, one at a time, beating well after each addition.
Combine flour with baking powder; gradually stir into butter mixture.
Press gently into ball; wrap and refrigerate for at least 2 hours or up to 3 days.
FILLING: In food processor, finely chop together prunes, raisins, walnuts, lemon rind and juice, and sugar.
On floured surface, roll out one-quarter of the dough at a time to ⅛ inch thickness.
Using floured 2½ inch round cutter, cut out rounds.
Place heaping teaspoonful of filling in center of each.
Fold three sides up to make three corners;pinch each corner to seal.
Reroll scraps once. Place on greased baking sheets; brush egg over edges. Bake in 350℉ (180℃) oven for 15 to 20 minutes or until golden. Let cool on racks. Makes about 5 dozen.